Hot smoked salmon, asparagus and white bean salad with lemon dressing
4
Points®
Total time: 15 min • Prep: 10 min • Cook: 5 min • Serves: 4 • Difficulty: Easy
This iron-packed salmon salad is perfect for lunch, dinner or a picnic.
Ingredients
Sugar snap peas
200 g
Asparagus
2 bunch(es)
Olive oil
1 tbs
Lemon juice
1 tbs
Fresh dill
2 tbs, chopped
Canned cannellini beans, rinsed, drained
2 400g can, (2x400g cans)
Hot smoked salmon
185 g, skin removed and flaked
Baby spinach
100 g
Instructions
1
Steam sugar snap peas and asparagus for 5 minutes or until tender. Drain. Refresh under cold water and drain.
2
Whisk oil, lemon juice and dill in a large bowl until combined. Add the sugar snap peas, asparagus, cannellini beans, smoked salmon and spinach leaves. Season and gently toss to combine.
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